Growth and backfat depth of pigs kept at a high temperature

SUMMARY 1. Two experiments have been carried out to determine the effect of a high air temperature, 32·33°C, on growth and backfat depth of pigs, by comparison with a thermo-neutral air temperature, 22·24°C. The diet consisted predominantly of whey, since it was expected thatthis would enable appetite to be maintained at the higher temperature. 2. Food intake was reduced by 5% to 7% during the period of exposure to 32°C in Experiments 1 and 2 respectively. Growth rate and FCE were reduced significantly only in Experiment 2. 3. Backfat depths measured above the eye muscle were significantly increased by the hot treatment in both experiments; those measured on the split carcass were consistently greater for the hot treatment.